Nutritional Facts

Directions

Preheat oven to 375°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake 8 minutes or until set. Cool on a wire rack.

For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.

"Very good!!! I added an extra tablespoon of powdered sugar to the whipping cream. Not sure the extra sugar in the cookie crust was necessary. When they say cool this before refrigerating it they mean it, I started it chilling too early and ended up with a lot of condensation on it."

"This dessert is very pretty to look at and is delicious, however, it is a lot of work and takes more time than suggested. To cook the middle pudding takes a lot of stirring on the stove to keep it from scorching and I think it's more trouble than it is worth. There is a Peanut Butter Pudding Dessert that is much easier and just as delicious."